Maple Pecan Pie Stuffed Cookies might just become your new favorite cozy treat this season. I still remember the first time I baked these for my family — the warm aroma of maple and toasted pecans filled our little kitchen, and Emma and Noah couldn’t wait to sneak bites before dinner. These cookies are more than just a dessert; they’re a little pocket of nostalgia wrapped in golden dough, combining the best of a classic pecan pie with the convenience of a handheld cookie. If you love that sweet, nutty, and buttery flavor but want something quicker and easier to share, these cookies are exactly what you need.
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Why You’ll Love This Maple Pecan Pie Stuffed Cookies
What makes these Maple Pecan Pie Stuffed Cookies stand out for me is their perfect balance of flavors and textures — the crisp edges of the cookie dough give way to a soft, gooey pecan pie filling that’s rich with pure maple syrup. Growing up, my mom’s pecan pie was a holiday staple, but it always took hours to prepare. These cookies capture that same warmth and family tradition but in a fraction of the time. Plus, they’re the kind of treat my kids love helping make, stirring the filling or carefully wrapping the dough around the pecans. They’re not just delicious; they’re a way to bring a little magic and togetherness into our busy lives.
Ingredients You’ll Need for This Maple Pecan Pie Stuffed Cookies
The key to this dish lies in selecting the right ingredients, especially when it comes to the maple syrup and pecans, which are the stars of the filling. I always opt for pure maple syrup over artificial syrups — it adds a depth of flavor that’s hard to beat. Fresh, crunchy pecans are a must, and if you can find them raw, even better, so you can toast them lightly to bring out their natural oils. For the cookie dough, I use good-quality butter and brown sugar to keep everything tender and flavorful.
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pure maple syrup
- 1 ½ cups pecan halves, lightly toasted
- 2 tablespoons cornstarch (to thicken the filling)
If you’re short on pecans, walnuts make a nice substitute, and you can swap the all-purpose flour for a gluten-free blend to make this recipe accessible for more diets.
Nutrition Facts
- Calories: 280 per cookie
- Protein: 3g
- Fat: 15g (mostly from butter and pecans)
- Carbohydrates: 32g
- Fiber: 2g
- Sugar: 18g (mainly from maple syrup and sugars)
- Sodium: 120mg
Irresistible Maple Pecan Pie Stuffed Cookies You Have to Try
Learn how to make delicious Maple Pecan Pie Stuffed Cookies. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
The key to this dish lies in selecting the right ingredients, especially when it comes to the maple syrup and pecans, which are the stars of the filling. I always opt for pure maple syrup over artificial syrups — it adds a depth of flavor that’s hard to beat. Fresh, crunchy pecans are a must, and if you can find them raw, even better, so you can toast them lightly to bring out their natural oils. For the cookie dough, I use good-quality butter and brown sugar to keep everything tender and flavorful.
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pure maple syrup
- 1 ½ cups pecan halves, lightly toasted
- 2 tablespoons cornstarch (to thicken the filling)
If you’re short on pecans, walnuts make a nice substitute, and you can swap the all-purpose flour for a gluten-free blend to make this recipe accessible for more diets.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- In a medium bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of your leavening agent and seasoning.
- In a large bowl, cream the softened butter with brown and granulated sugars until light and fluffy — about 3-4 minutes using a hand mixer. This step is crucial for a tender cookie.
- Add the egg and vanilla extract to the butter mixture and beat until fully combined.
- Gradually mix the dry ingredients into the wet mixture, stirring until just incorporated. Avoid overmixing to keep your cookies soft.
- In a separate bowl, combine the maple syrup, toasted pecans, and cornstarch. The cornstarch helps thicken the filling so it doesn’t ooze out during baking.
- Using a cookie scoop or tablespoon, take a portion of dough and flatten it slightly in your palm. Add about a teaspoon of the pecan filling in the center, then wrap the dough around it, sealing the edges carefully to enclose the filling.
- Place the stuffed cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the cookies are golden around the edges but still soft in the center.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Maple Pecan Pie Stuffed Cookies, recipe, cooking, food
Steps to Create Your Maple Pecan Pie Stuffed Cookies
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- In a medium bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of your leavening agent and seasoning.
- In a large bowl, cream the softened butter with brown and granulated sugars until light and fluffy — about 3-4 minutes using a hand mixer. This step is crucial for a tender cookie.
- Add the egg and vanilla extract to the butter mixture and beat until fully combined.
- Gradually mix the dry ingredients into the wet mixture, stirring until just incorporated. Avoid overmixing to keep your cookies soft.
- In a separate bowl, combine the maple syrup, toasted pecans, and cornstarch. The cornstarch helps thicken the filling so it doesn’t ooze out during baking.
- Using a cookie scoop or tablespoon, take a portion of dough and flatten it slightly in your palm. Add about a teaspoon of the pecan filling in the center, then wrap the dough around it, sealing the edges carefully to enclose the filling.
- Place the stuffed cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the cookies are golden around the edges but still soft in the center.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Making the Best Maple Pecan Pie Stuffed Cookies
Getting these cookies just right requires a few thoughtful touches that make all the difference. When I bake with my kids, I always emphasize the importance of sealing the dough well around the filling to prevent leaks, which is a common challenge with stuffed cookies. Toasting the pecans beforehand not only enhances flavor but also gives a nice crunch that contrasts beautifully with the soft dough. I’ve learned over time that chilling the dough slightly before stuffing helps it hold its shape better in the oven. Learn more: Irresistible Apple Cinnamon Snickerdoodle Cookies You Have to Try
- Use room temperature butter for easier creaming and better texture.
- Toast pecans lightly in a dry skillet for 3-5 minutes to deepen flavor.
- Chill the cookie dough for 20 minutes before stuffing to prevent spreading.
- Seal the dough edges firmly to avoid filling leakage during baking.
- Don’t overbake — the cookies should be soft when removed and firm up as they cool.
With these tips, you’ll create a restaurant-quality cookie every time. Learn more: related recipe
Serving Suggestions and Pairings
These Maple Pecan Pie Stuffed Cookies are perfect for fall gatherings, school lunches, or whenever you need a cozy treat to brighten your day. I love serving them warm with a scoop of vanilla ice cream for an indulgent dessert or alongside a hot cup of coffee or tea during afternoon snack time. They also make delightful little gifts when wrapped in parchment and tied with twine — Emma and Noah love handing them out to neighbors during the holidays.
- Serve warm with vanilla ice cream or whipped cream for extra comfort.
- Pair with a hot cup of coffee, chai tea, or spiced apple cider.
- Top with a drizzle of extra maple syrup for added sweetness.
- Add chopped dried cranberries to the filling for a seasonal twist.
- Perfect for afternoon snack boxes or festive dessert trays.
Sharing these cookies always brings a bit of warmth and joy to our family table — I hope they do the same for yours.
Storage and Reheating Tips
Proper storage means you can enjoy these cookies fresh-tasting even a day or two later. I often bake a batch on Sunday to last us through the week, knowing they’ll stay soft and flavorful with the right care.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze unbaked stuffed dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months; bake straight from frozen, adding a couple of extra minutes.
- Reheat cookies gently in a warm oven (300°F) for 5-7 minutes to restore their soft texture.
- A quick 10-15 second zap in the microwave revives that fresh-baked warmth perfectly.
Frequently Asked Questions
What are the main ingredients for Maple Pecan Pie Stuffed Cookies?
The main ingredients for Maple Pecan Pie Stuffed Cookies include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Maple Pecan Pie Stuffed Cookies?
The total time to make Maple Pecan Pie Stuffed Cookies includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Maple Pecan Pie Stuffed Cookies ahead of time?
Yes, Maple Pecan Pie Stuffed Cookies can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Maple Pecan Pie Stuffed Cookies?
Maple Pecan Pie Stuffed Cookies pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Maple Pecan Pie Stuffed Cookies suitable for special diets?
Depending on the ingredients used, Maple Pecan Pie Stuffed Cookies may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Maple Pecan Pie Stuffed Cookies are one of those recipes that bring a little extra heart to the kitchen and the table. They’re simple enough to make with your kids but special enough to impress any guest. I’d love to hear how your batch turns out or any tweaks you try along the way — cooking is all about sharing and learning together. So grab your apron, enjoy the process, and create some sweet, cozy moments with these cookies.
